The versatile bulb This lovechild of cabbage & white turnip is such a quintessentially German ingredient that several languages, including English, have kept the German name. Kohlrabi is a great source of vitamin C as it contains even more than oranges. In terms of taste it is softer than turnip and slightly sweeter with a … Continue reading Kohlrabi

Everybody’s Darling Quite possibly one of the most versatile of all vegetables, carrots were first cultivated in Afghanistan. The Ancient Romans were already big fans of the then pale white-coloured root. The common orange variety as we know it today was developed by the Dutch. Its delicate balance of earthy and sweet makes it ideal … Continue reading Carrot – Karotte

Southern Bell(e) A member of the nightshade family and a cousin of the fiery South American chili, the mild bell pepper was first cultivated in Hungary where until today it is still one of the key ingredients of the countries cuisine. Its popularity extends far beyond the borders of its birth place and it is … Continue reading Bell Pepper – Paprika

The Thirst-Quencher Contrary to how it’s commonly used, cucumber is actually a berry. It is said to have its origins in Egypt and India where it’s still used today in a refreshing yoghurt dip called raita, which is often served alongside spicy dishes. It was already mentioned in the old testament and is one of … Continue reading Cucumber – Gurke

The Underestimated Root Admittedly not the most beautiful of all root vegetables but certainly one of the most versatile, celeriac is still only celebrated in a few countries and predominantly available pickled. The knobbly vegetable is related to carrot, fennel & parsnip and is the closest relative of celery. The vegetable originated in the Mediterranean … Continue reading Celeriac – Knollensellerie

The Allrounder Courgette, also known as zucchini, is a relative of the pumpkin and belongs to the squash family. It's a typical summer vegetable that plays a big role in the Mediterranean cuisine but is also eaten in lots of other places. Courgette plays a central role in the French Ratatouille and loves to mix … Continue reading Courgette – Zucchini

Lady Fingers This vegetable is believed to have originated in Ethiopia and is also known as lady fingers. Botanically okra is related to hibiscus and cotton. If you are curious about the taste though, green beens probably come closest. The vegetable is enjoyed in many places across the world, including India, the Middle East and … Continue reading Okra

Tummy-pleaser Fennel - people either love it or hate it. With its distinctive fresh anise flavour it adds an interesting note to every dish. The vegetable is immensely popular in Italy which is why one of its most widely known varieties is named after Florence. Bauchschmeichler Fenchel - entweder man liebt ihn oder hasst ihn. … Continue reading Fennel – Fenchel

The Shining Star Aubergines, also known as eggplants, are part of the nightshade family alongside tomatoes and potatoes. They can be found all over the world but are especially appreciated in the Mediterranean, Middle Eastern and Asian cuisine. Die Eierfrucht Auberginen gehören zu Familie der Nachtschattengewächse, genau wie Tomaten und Kartoffeln. Sie sind auf der … Continue reading Aubergine